Enjoy a delicious fresh salad, inspired by vibrant Moroccan flavours. This salad is filling enough to be a meal on its own. Simple, gorgeous and super tasty.


Serves 4

• 4 x chicken breasts

• 500g butternut pieces

• 1 x tin chickpeas – drained

• 2 tbsp olive oil

• 250g baby spinach leaves

• ½ cucumber – slices peeled with a potato peeler

• 1 x small bunch coriander

• 1 x 175ml natural yogurt

• 1 x tsp sesame seeds

• ½ x lemon

• 1 x chilli – optional

Spice rub for chicken

• 1.5 tsp ground coriander

• 1.5 tsp ground cumin

• 1 x tsp paprika

• 1 x tsp salt


Preheat oven to 180°C. Mix spice rub ingredients together. Coat the chicken breast in the spice rub. Place butternut, drained chickpeas and chicken breasts in a roasting dish, coat well with olive oil and any leftover spice rub. Roast for 40 minutes or until chicken is cooked and butternut a little caramelised. Place baby spinach, long cucumber slices, ripped-up coriander leaves only, chopped chilli onto a large platter. Once chicken and butternut is cooked, slice the chicken and allow the chicken and butternut to cool. Place the sliced chicken and butternut on the greens. Sprinkle with sesame seeds. Add some dollops of fresh yogurt over the top. Squeeze over the juice of half a lemon.